Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Very Rich Raspberry Jam or Marmalade
Ingredients
Directions
Weigh the raspberries and crush them in a pan.
Add the sugar gradually while stirring.
Boil the mixture rapidly for about 20 minutes, skimming off any scum that forms.
Check for thickness; it should set quickly.
If using currant juice, add it after the raspberries are crushed and before boiling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + curranttop 26% of all pairsSmell alikelowCooked together12,256 recipes
Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Supply the fruit, flavor and most of the bulk of the jam.
- Granulated sugar
- Sweetens the jam and helps it thicken and set as it boils.
The step that matters
Boil rapidly for about 20 minutes. Boiling concentrates the sugar and fruit until the pectin can form a gel. Too short a boil leaves the jam runny, while overcooking can scorch it and make it dark and stiff.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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